Children risotto "Highlight"

200 g cauliflower

2 carrots

1 glass rice

4 tbsp. prunes pitted

2 tbsp. raisins

2 tbsp. butter

Grate the carrots grated, fry in butter, add a little water, simmer for 10 minutes.

Blanched cauliflower and divide into florets.

Pour 2 cups of hot water, salt and add the pre-soaked in water, prunes and raisins. Add the vegetables and cook risotto for 40 minutes on low heat.

Before serving, sprinkle the risotto Zest finely chopped greens.